Our Cocoa Mexico Spice Blend is inspired by Mexican cuisine and adds hints of cocoa for subtle depth of flavour Cocoa Mexico Mole Recipe. Our version of a Mole creates a rich, dark sauce with tender diced beef to serve on its own or with warm tortillas.
Prep Time: 10 minutes
Cook Time: 1 h 20 minutes
400g Diced Beef
1 Onion finely chopped
3 Garlic cloves crushed
1 Green pepper finely chopped
1 Red or green chilli finely chopped(depending on heat preference)
2 tsp Freshly Spiced Cocoa Mexico Spice Blend
1 Beef Stock cube stock pot
400g tin of chopped tomatoes
150ml favourite amber to dark ale
1 tsp Tomato puree
In a large pan heat 1 tbsp olive oil and then add in the onions, garlic and peppers and cook for around 10 minutes until soft.
Add in the Freshly Spiced Cocoa Mexico Spice Blend leaving half a tsp back for later and also add in the chopped chilli.
Stir through before adding the beef, ensure the beef is coated with the spice and browned off before adding in the chopped tomatoes, stock cube, beer and tomato puree.
Bring to a boil and then reduce to a simmer, there will be a lot of liquid but don’t worry as it will reduce down into a thick sauce.
Cook for around 1 hour with the lid off, stirring every 15 minutes, if the liquid reduces too quickly add more. Add the rest of the Cocoa Mexico at the hour mark.
After an hour check the beef, if it is not tender add a bit more water and continue to cook.
Once tender serve with fresh coriander scattered on top and a warm tortilla wrap to dip in